Rinse quinoa under cold water until water runs clear, then combine with 2 cups of water or broth in a pot and bring to a boil.

Reduce heat, cover the pot, and let it cook for about 15 minutes. Remove from heat and fluff with a fork.

Slice red cabbage into thin pieces while quinoa cooks.

Grate the carrots into a bowl.

Whisk together lime juice, olive oil, honey, and salt in a bowl until combined.

Mix cooked quinoa, sliced red cabbage, grated carrots, and chopped cilantro in a large bowl. Pour dressing over and toss gently.

Chill the salad in the fridge for at least 30 minutes before serving.